Kala Channa Masala (vegan)
Nutty black chickpeas and sweet potato in a typically Gujarati curry. Humble, but it boasts a lot of flavour.
Crispy Sichuan Duck Leg
Slow-roast duck coated in tingly, citric Sichuan pepper, with orange-infused sweet potato mash and pak choi.
Chicken Thigh Tagine
Comfortingly chunky North African stew. Savoury, sour, spicy and subtly sweet. Served with giant couscous.
Vegetable and Lentil Pilaf (vegan)
Robust broth-steamed rice and lentils, with sumac roast veg, bright pomegranate seeds, and herby yoghurt.
Dan Dan Pork Noodles
Sichuan's iconic street food. Tender wheat noodles, intense chilli oil sauce, and deeply savoury minced pork.
Sri Lankan Lamb Hopper
An edible pancake bowl (easier than it looks!) curled around a fragrant, meltingly tender lamb & aubergine curry.
Burmese Chicken Curry
Lemongrass-infused chicken thighs in a gentle, creamy curry, served with coconut-steamed jasmine rice.
Vegan Miso Ramen
Shiitake & miso richness infuses a noodle soup. With crispy tofu, lotus root and pak choy. Pretty, but robust.
Yellow Thai Fish Curry
Succulent coley and tender Thai aubergines in mild coconut curry. Sweetly scented surface, hearty depth below.
Vegetable Wonton Soup
Crunchy water chestnut, pak choi and savoury shiitake stuffed soup dumplings in a clear, clean-tasting broth.
Vietnamese Vegan Pancake
Sizzling, lacy-edged turmeric & rice flour pancakes stuffed with a rainbow riot of veg drizzled with tangy Vietnamese dressing.
Aubergine Beef Kofta Rolls
Iraqi casserole of tender meatballs wrapped in aubergine and baked with a hearty tomato-almond sauce.